Effect of Different Percentage of Camelina sativa Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality

SIMPLE SUMMARY: Nowadays, it is of primary importance to find alternative and sustainable protein sources for animal feeding, taking into account environmental sustainability and animal welfare and production. Camelina sativa, as an alternative source of protein in animal feeding, seems to be a good candidate, but its use is limited by the presence of antinutritional compounds. In this study, a camelina breeding line with a low level of glucosinolates was tested for 31 weeks, in order to verify if the inclusion of up to 20% of camelina cake, in the diet of laying hens, could have an adverse effect on the production performance, eggshell quality, and animal welfare and health. Results demonstrated that the performance was maintained, as well as health and welfare, while eggshell quality slightly improved when hens got older. ABSTRACT: Although camelina [Camelina sativa (L.) Crantz] is a good source of protein, antioxidants, and polyunsaturated fatty acids, its antinutritional compounds limit its use in animal feeding. The aim of this study was to verify the effect of feeding laying hens with up to 20% of camelina cake from a breeding line containing a low level of glucosinolates on performance, welfare, and eggshell quality. Two hundred and forty Hy-Line(®) hens from 18 to 51 weeks of age were divided into three treatments: control (C), camelina cake 10% (CAM10), and camelina cake 20% (CAM20). Egg number was recorded daily, while egg weight, feed consumption, and mortality were recorded weekly. At 24 and 43 weeks of hen age, shell resistance to fracture was measured. Our results demonstrate no detrimental effects for CAM10 and CAM20 diets on feed intake, growth performance, and welfare. No difference in egg production was detected among the diets. The significant (p < 0.05) interaction of diet and age factors suggest that the addition of camelina cake, up to 20%, likely protects the eggshell of older hens. Our findings confirm that camelina cake might be an alternative and sustainable protein source for hens.